Provenance Technique Library

Emilia-Romagna Techniques

5 techniques from Emilia-Romagna cuisine

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Emilia-Romagna

Erbazzone Reggiano con Spinaci e Parmigiano

A flat, savoury tart from the Reggio Emilia area — a very thin double crust of lard-enriched pastry filled with blanched spinach or chard, Parmigiano Reggiano, lard-fried onion, garlic and eggs. Baked until the thin crust is crisp and the filling is set. Traditionally round, sold by the kilo at Reggiano bakeries, eaten warm or at room temperature as a snack or meal.

Emilia-Romagna — Pastry & Baked →

Risotto al Parmigiano Reggiano con Midollo Reggiano

The foundational risotto of Emilia-Romagna — made in the Reggiana tradition with bone marrow (midollo) melted into the soffritto to enrich the base, and finished with an extraordinary quantity of Parmigiano Reggiano 24-month. No wine. No vegetables. No herbs. The dish is an act of restraint in its ingredients and mastery in its technique — every gram of Parmigiano Reggiano's flavour must express itself.

Emilia-Romagna — Rice & Risotto →

Sformato di Ricotta e Spinaci con Fonduta di Parmigiano Emiliana

A delicate baked ricotta and spinach mould, unmoulded and served on a pool of warm Parmigiano Reggiano fonduta — a preparation associated with Bologna's refined bourgeois cooking. The sformato is light (more like a mousseline than a soufflé), and the fonduta brings the Reggiana identity through its concentration of aged Parmigiano. Served as an elegant antipasto or vegetarian secondo.

Emilia-Romagna — Eggs & Cheese →

Tagliere di Salumi Emiliani

The Emilian charcuterie board at its fullest expression — a selection from the world's greatest DOP pork production zone: Prosciutto di Parma (thinly sliced, sweet, nutty), Culatello di Zibello DOP (the king of Italian salumi — the inner thigh muscle cured alone in a bladder for 12-24 months, intensely flavourful and silky), Mortadella di Bologna IGP (thickly sliced or in lardoons, nutmeg-perfumed), Salame Felino DOP (soft, lard-dotted salame from Parma's hills), and Coppa di Parma IGP (whole neck muscle cured and sliced into perfumed rounds). Served with gnocco fritto, tigelle, or Parmigiano Reggiano wedges.

Emilia-Romagna — Antipasti & Preserved →

Tortellini in Brodo di Cappone alla Bolognese

The sacred preparation of Emilian Christmas — tortellini (filled with pork loin, mortadella, prosciutto, Parmigiano and nutmeg) served in a rich capon broth that has cooked for 4–5 hours. The broth is the preparation as much as the tortellini — both must be made with absolute care. No other region considers this combination as inviolable; in Bologna, tortellini in brodo at Christmas is as fundamental as a cultural ritual.

Emilia-Romagna — Pasta & Primi →